2.5
2 ratings

Seared Eel Cutlets

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Northern Ireland’s lough neagh eel, has become quite a delicacy in Europe, and has been harvested for years amongst the Irish people. In hopes of keeping evil spirits at bay, it is said that the dish was a popular Halloween specialty that was served in chunks and seared in oil and garlic. While it may be tough to get your hands on fresh eel straight from Irish waters, you can definitely find fresh eel at your local fishmonger. 

2
Servings
671
Calories Per Serving

Ingredients

  • 1 Cup flour
  • 1 Tablespoon chopped basil
  • 1 Teaspoon red pepper flakes (optional)
  • 1 medium eel, skinned and filleted
  • 4 Tablespoons sunflower oil
  • 3 cloves garlic, minced
  • 1 lemon, halved

Directions

 

In a small bowl, mix the flour, basil, rosemary, and red pepper flakes.

Slice the eel into 2-inch-thick cutlets. Squeeze the lemon halves over the cutlets. Coat both sides of the cutlets in the flour mixture, set aside.

Heat the oil in a skillet over medium-low. Sauté the minced garlic until soft and fragrant, about 1 minute. Add the cutlets 1 by 1 into the pan. Fry until the coating is crispy and the eel is cooked through, about 3 minutes per side.

Nutritional Facts
Servings2
Calories Per Serving671
Total Fat40g61%
Sugar0.9gN/A
Saturated6g30%
Cholesterol129mg43%
Protein26g52%
Carbs52g17%
Vitamin A1068µg100%
Vitamin B123µg51%
Vitamin B60.2mg8.8%
Vitamin C19mg31%
Vitamin D24µg6%
Vitamin E15mg77%
Vitamin K7µg9%
Calcium48mg5%
Fiber3g10%
Folate (food)36µgN/A
Folate equivalent (total)36µg9%
Iron2mg9%
Magnesium38mg10%
Monounsaturated20gN/A
Niacin (B3)4mg22%
Phosphorus300mg43%
Polyunsaturated11gN/A
Potassium406mg12%
Sodium55mg2%
Thiamin (B1)0.2mg16.6%
Zinc2mg14%